Kraft Kitchens Tips

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Enjoy your favorite foods while keeping portion size in mind.

Preparing Perfect Pasta

Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.

I also put in cubed ham one time bacon another and I thought next time I make it I might go with chorizo. My family loves it.

tmross61

posted:

6/24/2013

I am a southern girl so I always season things if it is called for or not. It was good. It came out a little dry so I'll add some milk next time but will make it again. I used low carb noodles so we wouldn't feel so guilty.

a cook

posted:

5/16/2013

Easy to make and very good -- a nice variation of mac n cheese!

cpalusz

posted:

5/15/2013

Delicious! However, I prefer using fresh spinach (1 - 10 oz. bag) in lieu of the frozen spinach.

scrapo

posted:

2/19/2013

Forgot to add that I also add a can of cream of chicken and use the whole 8 oz. package cream cheese and I can milk. (I double the recipe to freeze one of the 8 inch.)

johnsenj01

posted:

12/22/2012

awful, will not make again.

a cook

posted:

12/21/2012

Very good. I used half a box of frozen spinach, added garlic and basil to it while it cooked. Added 1/2 cup milk and 1 egg. Instead of mozzarella, used Kraft Five Cheese blend. Also, grated in a couple of tablespoons of onion. As kppresent mentioned, kept the foil on while cooking. Will definitely make again.

rneely2459

posted:

12/20/2012

This is a great recipe!!! I've made it twice...the second time I added less spinach and it was still plenty (we LOVE spinach).

Adrienne1968

posted:

11/21/2012

I found this to be very bland. The texture was nice but it didn't have much flavor at all. I will not be making this again.

kittybusia

posted:

10/30/2012

Everyone has to remember that this is a firmer pasta dish than mac and cheese would be.I had some leftover shells, about 3c. cooked, so I sauted some onions in butter and added to recipe. I also put in smaller dish so mixture was thicker when baked. Taste was great and reheated was better.also had smokey prov. instead of mozz. cheese